The Benefits of Eating Horseradish

Horseradish is a delicious addition to the culinary and herbal enthusiasts’ perennial food garden. Horseradish is an ancient, highly flavourful and functional food that supports digestive and respiratory health, and can ameliorate conditions of damp congestion. While it’s said that early Greek and Roman historical texts once touted the root as a topical remedy for back pain and even as an aphrodisiac, there’s still mystery surrounding the earliest origins of horseradish. A popular culinary accompaniment to meat dishes and oysters, it’s also a rich source of micronutrients—including sulfuric compounds, which give its characteristic pungency and unique therapeutic profile. 

Carrying the signatures of family and celebration for me, a small dish of shredded horseradish root always made the rounds accompanying the holiday dinners of my childhood. From the first time I experienced its strong, pungent flavour, I was hooked, intrigued by its exotic biting heat that spread up into my sinuses and warmed my belly. What I didn't know at the time was how much there is to discover about the history and power of this mighty root that supersedes its reputation as a popular condiment.

Horseradish root gets its characteristic pungency from a high concentration of volatile compounds called isothiocyanates, which are also found in black mustard seed. Isothiocyanates are activated when the fresh root is shredded or scraped, breaking open glucosinolates (nitrogen- and sulphur-rich compounds contained in the plant cell wall) and exposing them to a defence enzyme called myrosinase. The strong, pungent quality of horseradish is particularly effective at dispersing congestion and dampness in the lungs and colon; it warms and stimulates the membranes, thins mucous, and supports energy circulation in these organs. From a Traditional Chinese Medicine perspective, white pungent foods such as horseradish are understood as balancing to the Metal element associated with early autumn and “letting go.” This is a season of focus and a time for nourishing and warming foods. As the sun begins to wane, the energy of the natural world, as well as our own qi (or vital energy), begins to move inward and downward in anticipation of the winter months. Incorporating horseradish into soups and stews disperses cold and adds a boost of nutrition as an excellent source of vitamins C and B as well as essential minerals. Revered herbalist Margi Flint notes that horseradish is also an excellent source of selenium—an antioxidant which is essential for cellular health.

The History of Horseradish

The common name “horseradish” is said to stem from the German term meerettich, meaning “strong” or “more radish.” The botanical name Armoracia rusticana translates to “wild,” “rustic,” or “of the country” roots. Cultivated from earliest times, horseradish's precise origins remain a mystery; however, sources indicate it’s likely indigenous to Southeastern Europe, where it was cultivated for both culinary and therapeutic purposes over 2,000 years ago. There is very little written about horseradish, but an image of the root is depicted on a mural preserved from the ancient city of Pompeii. It’s also mentioned in both Greek and Roman texts; it was said that the Delphic Oracle priestess proclaimed to Apollo that “horseradish was worth its weight in gold.”

Both root and leaf were utilized during the Middle Ages in European traditional medicine for respiratory conditions, joint pain, and toothaches. By the late 17^th century, horseradish gained popularity across Europe for culinary use—often found cured in vinegar—and it’s thought to have made the journey to North America by colonists. Indigenous peoples of North America have utilised horseradish as both food and for traditional healing. The Delaware of Ontario applied a poultice of horseradish leaves to alleviate symptoms of neuralgia; the Cherokee took the fresh ground root to aid digestion and administered internal preparations to address rheumatic pain, stimulate urination, aid a sore throat (as a gargle), seasonal colds, and respiratory conditions; and the Iroquois administered “an infusion of smashed roots” to strengthen the blood.

What Does Horseradish Look Like?

A perennial plant of the mustard family, horseradish grows as a rosette, forming a fleshy tan or off-white taproot that can grow more than a foot in length underground amidst a network of side shoots. The main taproot is adorned with a crown of long, coarse leaves with a crinkled appearance, undulating borders, and tapered ends. In late summer, as it matures, horseradish can reach a height of over 2–3 feet and produces tiny terminal white flowers that are four-petaled, sweet-smelling, and fruit with small cylindrical seed pods. This hearty root likes loose, loamy soil and does well in cooler climates; it can be cultivated in zones 3–9 but will do better with afternoon shade in hotter climates. It's suggested that roots harvested in the autumn contain the most pungency. Horseradish is also excellent for repelling aphids in your garden.

The Benefits of Eating Horseradish

Digestive 

Horseradish is highly stimulating to the digestive tract, clearing excess mucous and congestion and encouraging regular bowel movements.

Indications: 

• Sluggish digestion 
• Decreased appetite 
• Loose stools 
• Dysbiosis and yeast imbalances related to the presence of excess cold and dampness in the GI tract 

Respiratory 

Pungent isothiocyanates make horseradish particularly effective in moving tenacious secretions in the upper respiratory tract and sinuses. 

Indications: 

• Wet coughs with stubborn phlegm (helps encourage productive cough) 
• Hoarseness 
• Relapsing sinus inflammation, poor drainage of mucous 

Musculoskeletal 

Horseradish root contains the highly stimulating, volatile oil sinigrin, a compound which is being studied for its role in mediating inflammation. In specific cases involving chronic joint pain, a poultice of fresh horseradish root wrapped in a cloth barrier may be applied to affected areas to increase local circulation. Nicholas Culpepper, a 17^th century English botanist and herbalist, wrote of horseradish: “If bruised and laid to a part grieved with the sciatica, gout, joint-ache, or hard swellings of the spleen and liver, it doth wonderfully help them all.” 

Indications: 

• Rheumatic pain
• Joint pain 

Urinary 

The glucoside sinigrin found in horseradish root has a stimulating diuretic action on the kidneys, which can support the proper release of excess fluid buildup in the tissues.

Indications: 

• Kidney stones 
• Edema (mild) 

Fresh root contains volatile oils in quantities that can cause skin irritation, blistering, and burns. Avoid direct contact with the eyes and skin; always employ a cloth if applied as a poultice. Glucosinolates in horseradish impact thyroid function, so excessive consumption is best avoided by those with hypothyroid conditions.

Preparations and Applications

Dosage: 2–4 g dried herb daily 

Fresh root preparation: It’s best to crack a window or process horseradish outdoors, if possible. When the skin of the root is ruptured, it releases isothiocyanates that are extremely strong (pungent) and can cause tears. Once the root has been thoroughly rinsed and dried, the skin can be peeled and finely chopped, grated, or put through a food processor. Fresh-process only what you plan to use, as once the skin of the root is broken, pungency begins to wane. Adding up to half a cup of vinegar per one cup of freshly grated horseradish and some salt can help to preserve its flavour. Horseradish also preserves well in wine or brandy and makes an excellent addition to fire cider. 

Leaves: Can be added to soups or salads; opt for leaves no longer than 2 inches in length.

Herbal Profile 

Armoracia rusticana 
Common names: Horseradish, Mountain Radish, Great Raifort, Red Cole, Creole Mustard 
Family: Brassicaceae 
Parts Used: Tap root primarily; leaves are edible 
Taste: Pungent, hot 
Energy: Warming, drying, relaxant 

Active Constituents: 

• Glucosinolates 
• Allyl compounds sinigrin and gluconasturtiin 
• Allyl isothiocyanate and phenethyl isothiocyanate
• Steroids (campesterol, beta-sitosterol) 
• Flavonoids 
• Coumarins 
• Phenolic acid 
• Ascorbic acid 

Herbal Actions: Stimulant, rubefacient, analgesic, antiseptic, diuretic, aperient, vermifuge, diaphoretic 
Internal Use (stimulant): 

• Digestive 
• Respiratory 
• Urinary 

External Use: Effective as a warming poultice when applied to painful joints. Can also be applied to the chest as a poultice in respiratory conditions to encourage expectoration of phlegm.

System tropism: 
Gastrointestinal: Stomach, large intestine 
Respiratory: Lungs, sinuses 
Musculoskeletal: Joints 
Urinary: Urinary tract, kidneys